Eton Mess with Berries and Meringue Kisses

Preheat oven to 100°C (212°F). Line a baking sheet with parchment paper.

In a clean, dry mixing bowl, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, whisking continuously until the meringue is glossy and holds its shape.

Stir in the vanilla extract. Place the meringue into a piping bag fitted with a round nozzle, if using. Alternatively, use a spoon to create small meringue 'kisses' on the baking sheet.

Bake for 1 hour, or until the meringues are crisp and dry. Turn off the oven and leave the meringues inside to cool completely. This helps them dry out further.

While the meringues are baking, prepare the whipped cream. In a chilled mixing bowl, whip the heavy cream with the icing sugar until soft peaks form. Be careful not to overwhip.

Once the meringues are cooled, gently crush them into smaller pieces. Don't crush them too finely; you want some texture.

In individual serving glasses or bowls, layer the crushed meringues, whipped cream, and berries. Repeat the layers until all ingredients are used, finishing with a topping of fresh berries.

Serve immediately, or chill for a short time before serving.